|
Chocolate Chocolate Chip Cookies
Serves:Makes 36 cookies
CarbsPerServing:~30 grams total
Prep Time:1 hr
Effort:Easy
Ingredients:
.8 cups Atkins Bake Mix
2 Tbl. unsweetened chocolate
1 tsp baking powder
3/4 tsp salt
1 stick (1/2 cup) unsalted butter
1/2 cup sugar (splenda)
3 large eggs
1 lb bittersweet chocolate
(I used 1 bag of LowCarb
Success sugar free semisweet
chocolate chips
plus 3 PureDelite dark
chocolate bars, because
that was what I had in my
kitchen)
How to Prepare:
Preheat oven to 350 degrees.
Stir together bake mix, cocoa and
baking powders and salt.
In a double boiler, melt 3/4 of the
chocolate and all the butter; stir
until smooth.
Remove chocolate mixture from
heat and stir in sugar. Mix eggs
in one by one. Combine with dry
ingredients and mix until just
combined. At this point, I mixed
in the additional chocolate chips,
though you may want to save
them to sprinkle on the dough
before baking.
Chill dough, covered in fridge, for
10-60 minutes.
Drop rounded tablespoon
measures of dough about 1 inch
apart on greased cookie sheet.
Stud cookies with additional
chocolate, if you didn't mix it into
the batter earlier.
Cook for 10 minutes. DO NOT
OVERCOOK!!! Cookies will have
a cake-like texture.
These are great for chocolate
lovers. I got the recipie off
Epicurious.com (originally from
Gourmet magazine) and altered
it slightly for us low-carb lovers.
Enjoy!
cream wafers
Serves:60 halves or 30 sandwiches
CarbsPerServing:Each cookie - 3g. Each sandwhich w/ frosting -
7g.
Prep Time:none really
Effort:Average
Ingredients:
Wafers -
1 cup butter
1/3 cup heavy whipping cream
2 cups all-purpose flour
Splenda (packets or bulk)Creamy Butter FillingButter Filling -
1/2 cup soft butter
10 - 12 Splenda packets or 3/4 cup bulk Splenda.
(You can use as much sweetener as you like...to taste)
Pink or blue tint (if you want to get festive!)
How to Prepare:
OK - First, make sure the butter is somewhat soft. Mix butter,
cream, and flour in a mixer until blended. Preheat oven to 375. Have
a shallow bowl of Splenda near by. Roll dough into 3/4" balls and
then roll in sugar. Place on an ungreesed cookie sheet. Flatten with
a flat bottomed glass dipped in Splenda. Prick each cookie 4 times
with a fork. Bake for 7-9 minutes. Remove from pan promptly and let
cool completely before frosting. These taste spectacular with or
without the frosting.
Snickerdoodles II
Serves:30 cookies
CarbsPerServing:.53 per cookie
Effort:Easy
Ingredients:
1/4 cup Butter
1/4 cup shortening
3/4 cup DiabetiSweet or Spenda
1 egg
1 tsp vanilla
3/4 cup almond flour
1/2 cup Atkins bake mix
1 tsp cream of Tartar
1/2 tsp baking soda
1/8 tsp salt
1 TBL DiabetiSweet
1 tsp cinnamon
How to Prepare:
Preheat oven to 400. Mix all dry ingredients in a bowl, set aside.
Cream butter, shortening, and sweetner in a large bowl. Add egg and
vanilla, beat well. Add dry ingredients and mix well. In a small
shallow bowl, mix DiabetiSweet and cinnamon. Using a teaspoon, roll
teaspoon of dough into a ball then roll ball in cinnamon mixture
then place on cookie sheet (use parchment paper if you have it).
Bake for 7-9 minutes until golden brown. Let cool on cookie sheet
before removing.
Cream Cheese Sugar Cookies
Serves:3 dozen cookies
CarbsPerServing:2 carbs per cookie
Prep Time:10 minutes
Effort:Easy
Ingredients:
1 cup Atkins Bake Mix
4 oz cream cheese
1 cup Splenda
1 tsp sf vanilla
1/4 tsp almond extract
1 cup butter
1 pinch salt
1 large egg (or 2 small)
1 tsp baking soda
Chopped Almonds
How to Prepare:
Cream butter, cream cheese, eggs, vanilla, Splenda, almond extract,
salt, soda. Add Atkins bake mix until it is a consistancy that
allows you to roll. Roll into small ball and flatten into cookie and
sprinkle with chopped nuts. Bake at 365 (about 8 minutes). These do
not brown on top, watch carefully. They are easily crumbled. I also
use these crumbled up for cheese cake crust!
Cinnamon Applesauce Bars
Serves:15
CarbsPerServing:11.5, appx 6 if oats ommitted and use 4 C.
almond flour instead
Prep Time:5-10 min.
Effort:Easy
Ingredients:
2 C. almond flour (meal)
2 C. oats
1 C. unsweetened applesauce
1 large egg
1 T. cinnamon
1 t. baking soda
1 C. Splenda
2 T. sugar free pancake syrup
How to Prepare:
Slightly beat egg and mix in applesauce and syrup. Mix in Splenda
then add almond flour, oats, baking soda and cinnamon. Press into
the bottom of a 9x13 pan and bake at 350 for 20 minutes.
KRAFT Super Easy Peanut Butter Squares
Serves:16,10,8
CarbsPerServing:3.2
Prep Time:5 minutes - 20 minutes baking
Effort:Easy
Ingredients:
½ cup Splenda
1 Egg1 cup Peanut Butter – Kraft Smooth
How to Prepare:
1. Mix together 1 cup of KRAFT Smooth Peanut Butter, ½ cup Splenda
and an egg.2. Press into an 8 or 9 inch square pan. 3. Bake at 325F
for 20 min. Do not over-bake!!! Makes 16 squares.
Total Grams of Carbs : 51
Total Calories: 1450
16 serves
Per Serve:
Total Grams of Carbs: 3.2
Total Calories: 90.5
Walnut Butter Cookies
Serves:5
CarbsPerServing:20g total
Effort:Easy
Ingredients:
8 packages artificial sweetener -- to taste
1 serving Creamcheese according to package
1 Serving Ricotta cheese according to package
1 ounce walnuts -- crushed
2 teaspoons cinnamon1 teaspoon vanilla
1/4 cup atkins bake mix
2 eggs
2 tablespoons butter
How to Prepare:
The bake mix and butter can be adjusted by using more or less of
either according to your desired consistency of the batter.
Mix everything together and bake on a greased cookie sheet for 20-25
minutes or until browned (I usually flip them over halfway through
so they don't get too done on the bottom). I set the oven (I cook
them in a toaster oven) at 350.
The counts I'm giving you are approximate, not exact, but you can
just add the carbs as you add the ingredients to the mix.
The cookies are a bit soft so they also make a good muffin mix if
you have the tins. Enjoy.
NOTES : Counts for cream cheese and ricotta cheese not included.
Pecan Macaroons
Serves:7
CarbsPerServing:27g total
Effort:Easy
Ingredients:
1 egg white
1/2 cup artificial sweetener1 cup ground pecans
How to Prepare:
Beat egg whites until stiff peaks form Add Splenda Fold in pecans.
Drop by tps. full onto greased cookie sheet. Bake at 375 until
golden brown or about 8 - 10 minutes.
I usually triple this recipe. Original calls for 1/2 cup sugar. Very
light and very good.
Meringue Cookies
CarbsPerServing:28g carbs total
Effort:Easy
Ingredients:
4 egg white
dash salt
dash cream of tartar
1 teaspoon vanilla2 tablespoons good
chocolate
1/2 cup nuts -- to 3/4 cup,
chopped
1/2 cup unsweetened
coconut meat -- finely
shredded
How to Prepare:
you need to be home (and
patient)for at least an hour
to make these
preheat oven to 275 butter
cookie sheet well
Beat egg whites until stiff
with dash of salt and dash
of cream of tartar
Add vanilla ( or another
extract) In food processor
grate chocolate Chop nuts.
Mix chocolate, nuts and
coconut, then fold into
eggwhites. Make
Tablespoonsful into cookie
size drops on buttered
cookie sheet--they will not
change shape
or spread or anything---
Bake at 275 for 30 minutes.
DO NOT OPEN OVEN FOR
ANY REASON NO MATTER
WHAT OR THESE WILL BE
RUINED!!!!!!! Turn oven off
leaving cookies inside for 2
(two) more hours WITHOUT
OPENING OVEN AT ALL!!!!!!
NOTES : Carbs for
chocolate not included in
above total - adjust
accordingly 15 carbs
included
for nuts.
Serving Ideas : there are
lots of great combinations,
and these are about 1 carb
per
cookie. you could add a half
a teaspoon of stevia to the
eggwhites, but I try to cut out
sweet everywhere I can.
Addiction, you know.
2 T butterscotch chips and
cashews
2 T dark chocolate and
walnuts
2 T white chocolate and
macadamias
2 T milk chocolate and
pecans
sometimes it is hard to
have the chocolate around. I
try to buy tiny
quantities of good
(expensive) stuff at a local
health/premium food co-op.
Low Carb Sugar/Chocolate Cookies
Serves:4,4
CarbsPerServing:11g carbs total
Effort:Easy
Ingredients:
1/2 Cup atkins bake mix --
or any low carb flour
substitute
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 cup artificial sweetener
-- 10-12 packets
1/2 Cup butter
1/3 Cup brown sugar twin
1/2 teaspoon vanilla extract
1 egg
1 teaspoon unsweetened
cocoa -- optional
How to Prepare:
Preheat Oven to 375.F deg.
Mix flour, salt, and baking
soda in one small bowl.
In another bowl, blend
together butter, sugars, and
extract until creamy with
electric mixer.
When creamy, add egg to
mix and beat again until
even more creamier.
Gradually add dry mix into
the
wet mix bowl and continue
to beat until dough like.
Optional: Add cocoa into
mix and beat well.
Plop onto greased (I use
Pam) cookie sheet, flatten
out if you want to and bake
for 15-20 minutes. Take
out when done and let sit
for another 5 minutes.
Makes about 12 2x2in
cookies.
I got this recipe from the
back of chocolate chip bag
and switched some of the
ingredient to its low carb
equivalent. It tastes really
good but it never hurts
to add more sugar
sometimes.
Linzertorte Bars
CarbsPerServing:33g carbs total
Effort:Easy
Ingredients:
1 1/2 cups almond flour --
(or hazelnut or walnut
flours)
3 tablespoons artificial
sweetener -- splenda
1/2 cup artificial sweetener
-- splenda
1 cup Zero Carb Carbolite
Bake mix
1/2 teaspoon baking
powder
1/2 teaspoon cinnamon1/8 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup butter -- room temp
(12 T)
3/4 teaspoon vanilla extract
2 egg yolks
4 tablespoons preserves,
apricot -- or raspberry or
strawberry
How to Prepare:
Preheat oven to
350degrees. Line a 9"
square baking pan with
aluminum foil. Butter the
foil.
Stir together the Nut Flour
and 3 T splenda. In a
separate bowl, sift together
Carbolite bake mix, baking
powder, cinnamon, cloves
and salt. Set both mixtures
aside.
Combine the butter, 1/2 c.
Splenda and the vanilla in a
large bowl. Using and
electric mixer set on high
speed, beat until light and
fluffy. Add the egg yolks and
beat until fluffy. Reduce the
speed to low and add the
nut and flour mixtures and
mix until just blended (it will
be crumbly-ish)
Spread 1 3/4 c of the batter
into the prepared pan. Top
with a thin layer of
preserves, leaving a 1/2
inch border. Spoon the
remaining
batter into a pastry bag fitted
with a 1/4" plain tip. Pipe the
batter in a lattice patter atop
the preserves. (i made little
ropes of batter and laid
them on top). Refrigerate for
20 min.
Bake until the preserves
begin to bubble and the
crust is just firm to the
touch, about 40 min. let cool
in pan on wire rack.
Using the foil, lift the sheet
from the pan. Peel back the
foil sides. Cut into 20
squares. Sprinkle a little
Splenda on top (lift you
would powdered sugar).
Makes 20 bars.
NOTES : Counts for bake
mix and preserves not
included in totals.
I found apricot preserves at
6g per T - total 24g.
Lemon Bars
Serves:8,8
CarbsPerServing:42g carbs total
Effort:Easy
Ingredients:
Crust
1 cup Atkins Bake Mix --
(Sorry -soy flour would be
too heavy...)
1 stick butter -- softened
1/4 cup artificial sweetener
-- splenda
Filling:
3 eggs
1/2 cup artificial sweetener
-- splenda
4 tablespoons lemon juiceTopping
1 tablespoon artificial
sweetener -- splenda
3 ounces cream cheese
1 tablespoon lemon juice
How to Prepare:
Put these 3 things in a food
processor and process in
pulses until
crumbly. Press into a
9X13X2 cake pan that has
been sprayed with Pam.
Bake in a
preheated 350f oven for 15
minutes or until just
browned. Let cool
while you prepare the filling.
Beat these 3 ingredients
together well. Pour over
slightly cooled crust
and put back in oven for 20
minutes or until set
(depends on your oven -
may take as long as 30 -
watch carefully). This is not
as thick as
traditional lemon bars -but
you *could* dou
ble the filling ingredients if
you're bold;)).
Allow to cool - then blend:
And drizzle over bars.
Makes 24 3"x1 1/2"
bars(approx)
Freezer Cookies
CarbsPerServing:4g carbs total
Effort:Easy
Ingredients:
1/2 cup heavy cream
1 tablespoon sugar free
pudding or mousse mix2 teaspoons artificial
sweetener -- or less
How to Prepare:
Whip that cream nice a
fluffy, THEN add your
pudding mix (gets hard fast)
the splenda if needed
I used 1 tsp, freeze on a
cookie sheet on wax paper.
Same idea as other similar
recipes, but less carbs. No
bitter aftertaste
from the cocoa powder too.
14 big 'cookies'
NOTES : Carbs for pudding
or mousse mix not included
- adjust accordingly
Cool Cookies
Serves:10,10,8
CarbsPerServing:13g carbs total
Effort:Easy
Ingredients:
2 cups heavy whipping
cream1 serving sugar free
chocolate pudding
How to Prepare:
Whip whipping cream until
thick consistancy (sorta like
cool whip) blend in the
pudding mix drop on cookie
sheet by teaspoon, put in
freezer until frozen, then
store in a freezer bag
Makes about 50 "cookies"
NOTES : Carbs for pudding
not included in above total
due to unknown quantity -
adjust accordingly
Chocolate Praline Bar
Serves:8
CarbsPerServing:6g carbs total
Effort:Easy
Ingredients:
1 ounce unsweetened
baking chocolate -- or
semisweet
2 ounces Unsalted Butter
4 tablespoons Peanut
Butter1 tablespoon heavy cream
-- to taste, optional
Splenda to taste (optional if
using semisweetened)
4 ounces nuts -- ground or
finely chopped in grinder
How to Prepare:
Melt chocolate in Microwave
and stir, add butter and PB,
melt ans stir to combine.
Heat only util just melted.
Add cream and Splenda if
using. Grind nuts and stir
in.
Spread into large thin slab
on baking paper on a tray
and freeze for a couple of
hours. Cut into small
squares and store in bag or
box.. I get at least 40
squares less than 0.5g
each ! They are very rich so I
just find 1 or 2 a night are
enough to satisfy my sweet
craving. I eat them straight
from the freezer, they keep
their Īcrispā that way.
Notes for UK dieters
(Sainsbury's Luxury
Continental Belgian Dark
has 24g for whole 100g
bar).
Waitroseās only has 32g so
itās not bad and I find I do
not need the Splenda with
it. Lindt 85% Excellence is
also good
NOTES : Counts for
Splenda not included in
totals.
CHOCOLATE CRUNCH BAR
Serves:1
CarbsPerServing:27 total recipe
Effort:Easy
Ingredients:
4 oz unsweetened chocolate
16 pks sugar twin
2 oz crushed pork rinds
How to Prepare:
melt chocolate in microwave
add sugartwin and microwave about 1 1/2 mins
add crushed pork rinds
pout into pan and let set up
cut into 1 inch squares
makes about 30 pieces
|
